______,Add 1 cup of quinoa.,Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy.,Drain off any remaining liquid.,Fluff with a fork to separate the grains.,Allow to cool before combining in salad.,In a 2-quart saucepan over high heat, bring one quart water to a boil.,Add the peas.,Cook for about 4 minutes, or until tender; do not overcook.,Drain and rinse under cold water.,Place the quinoa in a large bowl.,Add the peas, goat cheese, parsley, basil, tarragon and chives.,Toss lightly.,In a cup, whisk together the lemon juice and olive oil.,Pour over the salad.,Top with pine nuts.